3 SIMPLE STEPS FOR STEWING BEEF

Cover beef with liquid (such as broth, water, juice, beer or wine).

1STEP

2STEP

3STEP

Coat beef lightly with seasoned fl our if desired.

Some of the best cuts for stewing include:

(*indicates lean)

Add herbs or seasonings, as desired. Bring liquid to boil, reduce heat to low.

Cover tightly and simmer over low heat to tenderize the beef and lock in fl avor

until fork-tender.

Chuck Shoulder Pot Roast*(purchase

whole and cut into cubes)

Heat a small amount of oil in a heavy stockpot

over medium heat.

Bottom Round Roast* (purchase whole and

cut into cubes)

Beef for Stew (often made from Round or Chuck)

Slowly brown beef in batches, on all sides. Pour o� drippings.

Browning is an important step

because it gives the fi nished dish a rich,

beef fl avor.

Now that you’ve simmered over these

three simple steps, try testing out your new skills with these nutritious

and delicious recipes.

Cook until fork-tender. To test for doneness, insert

a double-pronged meat fork into the thickest part

of the beef. When fork can be inserted with little resistance and releases easily when pulled out,

beef is done.

Get saucy! After making a stew,

the cooking liquid may be reduced

or thickened for a sauce, as desired.

For simple meal ideas, nutrition and cookery information as well as other great cuts for broiling, visit BeefItsWhatsForDinner.com

© 2013, CATTLEMEN’S BEEF BOARD AND NATIONAL CATTLEMEN’S BEEF ASSOCIATION

3 SIMPLE STEPS FOR STEWING BEEF

Funded by the Beef Checko� .